Slow-Cooker Squash, Millet & Lentil Dal with Herbed Yogurt
Combine squash, lentils, toor dal, millet, chile powder, coriander, 1 1/2 teaspoons salt, cumin, turmeric and pepper in a 4- to 7-quart slow cooker. Add water and cover. Cook on Low for 8 hours or High for 4 hours.Advertisement
Meanwhile, prepare herbed yogurt: Whisk yogurt, 3/4 cup cilantro, mint and a pinch of salt in a medium bowl. Refrigerate until ready to serve.
Just before serving, heat ghee (or oil) in a small skillet over medium heat. Add curry leaves (if using), cumin seeds, mustard seeds and asafetida; cook, stirring, until the seeds start to pop and darken in color, about 30 seconds; immediately scrape into the slow cooker and cover.
Add corn to the pan and cook over medium heat, stirring frequently, until just tender, 2 to 3 minutes. Add the corn to the slow cooker and gently stir to combine. Serve topped with the yogurt and garnished with cilantro, if desired.
Tips: Made from Indian Kashmiri chiles, Kashmiri chile powder has mild heat and a vibrant red hue. Look for it at Indian markets or online. For a substitute, use regular chili powder.
Used in Indian and Middle Eastern cooking, asafetida (as-uh-fet-i-duh) is known for its distinct, slightly sulfurous aroma that works synergistically with other spices to enhance them--similar to the way anchovies can amp up a dish's flavor without you knowing they're there. You can find the spice at Indian markets or online.
Curry leaves are native to South Asia. They have a faint citrusy flavor. Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets and some natural-foods stores. Freeze extra leaves airtight for up to 2 months.
To make ahead: Refrigerate dal (Step 1) for up to 2 days. Refrigerate herbed yogurt (Step 2) for up to 2 days.
Equipment: 4- to 7-qt. slow cooker
3 starch, 1 lean protein, 1/2 fat